CLASSIC HASH BROWNS RECIPE | ALLRECIPES
Provided by: Chef John
Categories: Hash Brown Potatoes
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 2 servings
|2 russet potatoes, peeled|
|3 tablespoons clarified butter|
|salt and ground black pepper to taste|
|1 pinch cayenne pepper, or to taste|
|1 pinch paprika, or to taste|
- Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.
Calories 334 calories, CarbohydrateContent 37.5 g, CholesterolContent 49.2 mg, FatContent 19.4 g, FiberContent 4.9 g, ProteinContent 4.4 g, SaturatedFatContent 12 g, SodiumContent 13.4 mg, SugarContent 1.7 g
POTATOES FOR HASH BROWNS ( HOW TO PARBOIL ) RECIPE – FOOD.COM
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 5-6 potatoes
|5 -6 medium unpeeled yukon gold potatoes or 5 -6 medium red potatoes|
- Put the potatoes in a large pan.
- Cover with cold water.
- Bring water to a boil over high heat.
- As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
- Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
- Larger potatoes may need more standing time.
- Drain all of the water from the pan.
- Allow potatoes to cool enough to handle.
- Store the potatoes in a bowl in refrigerator until ready to use.
- Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
- If you do store them in a plastic bag, use them within a day or two to ensure freshness.
- Use the potatoes for hashbrowns or fried potatoes.
Calories 118.3, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 5.4, CarbohydrateContent 27.4, FiberContent 2.5, SugarContent 1.2, ProteinContent 2.5
HASH BROWN POTATOES RECIPE | FOOD NETWORK
Provided by: Food Network
Total time: 1 hours 2 minutes
Prep time: 12 minutes
Cook time: 35 minutes
Yield: 4 to 6 servings
|1/4 teaspoon ground black pepper|
|5 medium baking potatoes, like russets (about 4 pounds), scrubbed|
|1/4 cup vegetable oil|
|3 tablespoons unsalted butter|
|1 cup diced yellow onions|
|2 teaspoons minced garlic|
|1 teaspoon Essence, recipe follows|
|1 teaspoon chopped fresh thyme|
|1/2 teaspoon salt|
|1 tablespoon dried leaf oregano|
|2 1/2 tablespoons paprika|
|1 tablespoon dried thyme|
|2 tablespoons salt|
|2 tablespoons garlic powder|
|1 tablespoon black pepper|
|1 tablespoon onion powder|
|1 tablespoon cayenne pepper|
- Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
- Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
- Remove from the pan and serve hot.
- Combine all ingredients thoroughly and store in an airtight jar or container.